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Dessert

German Milk Chocolate

A chocolate milk dessert made with milk, chocolate, sugar, egg yolks, and cold milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

German Milk Chocolate

Ingredients

Directions

Make the chocolate milk

  1. Combine the milk, dissolved chocolate, and powdered sugar in a saucepan over medium heat.

  2. When the chocolate mixture begins to simmer, stir in the egg yolk mixture.

Thicken and serve

  1. Beat the egg yolks with the cold milk in a bowl until foamy.

  2. Simmer again, stirring constantly.

  3. Remove from heat and serve with additional sugar if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolks
Thicken the milk into a smooth, creamy body as they set with gentle heat.
Chocolate
Provides the main flavor and richness of the drink.
Milk
Forms the liquid base that carries the chocolate and thickens with the yolks.
Powdered white sugar
Adds sweetness and dissolves easily into the warm milk.

The step that matters

Stirring in the egg yolk mixture. Egg yolks can curdle or scramble if the hot mixture is added too quickly or left unstirred. Stirring constantly and keeping the heat moderate lets the yolks thicken the milk evenly and smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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